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Schav (Sour Grass)

<em>Schav</em> (Sour Grass) Related:   dairy, Europe, gluten-free, low-fat, Passover, soup, vegetarian

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 6 servings

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Recipe from Rae Keller, Congressman Jared Polis’ late great-grandmother, reprinted from the 1974 The International Grandmothers’ Cookbook: Favorite Recipes of Grandmothers from Around the World by Eileen Weppner.

Ingredients

  • 1 pound schav (sour grass, also known as sorrel), or substitute 1 pound fresh spinach
  • 1 quart water
  • 1 tablespoon sugar, or to taste
  • 1 teaspoon salt
  • Green onions, as desired
  • 1 egg, beaten
  • 1 cup sour cream

Preparation

  • Remove stems from schav and tie them up. Wash the leaves thoroughly. Put salt and sugar in water, bring to a boil and boil stems, leaves and chopped green onions about 15 minutes. Remove the stems. Let cool, and add beaten egg. Chill the schav and serve as a cold soup, with sour cream stirred in immediately before serving.

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